Eosinophilic Esophagitis Friendly Beef Ragu
Total time3 hr 35 min
Prep time20 min
Cook time3 hr 15 min
4.5(9)
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Learn more →Ingredients
6 servings
- 2 lb beef chuck roast, cut into 3-inch chunks
- 1 ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (such as chianti or cabernet sauvignon)
- 1 can (28 oz) crushed tomatoes
- 1 cup low-sodium beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- parmesan cheese, freshly grated, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Pat the beef chunks dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear for 3–4 minutes per side until deeply browned on all sides. Transfer the seared beef to a plate and set aside.
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